Ingredients

900g/2lb sweet potatoes, peeled and chopped in to 1cm cubes

450g/1lb spinach, washed and roughly chopped

225g/8oz carrots, peeled and sliced

225g/8oz courgettes, sliced

1 tsp cooking oil

1 tin coconut milk

1 tsp Thai red curry paste

1 tsp fresh ginger, peeled and grated

juice of half a lime

salt and pepper

bunch of coriander, roughly chopped

Method

Cook the potatoes for 20 minutes, steam the spinach for a couple of minutes and cook the carrots and courgettes for 12 minutes in salted water. Drain thoroughly

Heat 1 tbsp of cooking oil in a large wok. Add the coconut milk, the red curry paste and the ginger and stir in well, heating through. Add the lime juice, salt and pepper to taste.

Add all the drained vegetables and warm thoroughly

Serve on a bed of rice and garnish with coriander.

Cooks Comments and Tips

.